Security and Usability Enhancing E-Service Marginalization for Digital Vulnerable Groups

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Author(s) Raheem Tawa | Oladele Ebun | Amoo Isiaka
Pages 555-559
Volume 4
Issue 12
Date December, 2015
Keywords Cashew, Raw, Roasted, Oil, Physicochemical, Antimicrobial
Abstract

Oil was extracted from raw and roasted cashew seeds (Anacardium occidentale) and subsequently analysed for physicochemical properties, fatty acid contents and antimicrobial activities against some microorganisms. The physicochemical properties with significant differences between oil from raw and roasted samples, respectively, include saponification value (201.96 ± 0.00 and 171.10 ± 0.00 mg/g), iodine value (43.15 ± 0.01 and 36.17 ± 0.00 mgKOH/g) and peroxide value (0.92 ± 0.00 and 0.60 ± 0.00 mg/g). Unsaturated fatty acids dominate essential fatty acids and they constitute seventy percent of the total fatty acid present in the sample. Levels of fatty acids were not significantly different in both oils. The antimicrobial test revealed that the oil has antimicrobial activity against the growth of E.coli, B.subtilis, B.cereus C.albican P. aeruginosa, P. syringe and X.anthropodes. There was, however, no zone of inhibition in E.coli and P. aeruginosa for the oil from roasted seeds.

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